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Direct linkKerr, Derrin; Knight, Bruce Allen – International Journal of Music Education, 2010
The Central Queensland Conservatorium of Music (CQCM) has maintained a partnership with Hamilton Island Enterprises (HIE) since 2002. As a part of this partnership, the Bachelor of Music (jazz & popular) students visit Hamilton Island (HI), an island resort located off the Australian east coast, four to six times annually to engage in 3 to 10…
Descriptors: Music, Music Education, Foreign Countries, Partnerships in Education
Download full textJones, Roger; Currie, Lamar; Clayton, Sheila – Research and Curriculum Unit, 2010
As the world economy continues to evolve, businesses and industries must adopt new practices and processes in order to survive. Quality and cost control, work teams and participatory management, and an infusion of technology are transforming the way people work and do business. Employees are now expected to read, write, and communicate…
Descriptors: Food Processing Occupations, Merchandising, Marketing, Postsecondary Education
Mullin, Christopher M. – Journal of College Student Retention: Research, Theory & Practice, 2011
A substantive amount of research has been conducted on how work influences persistence and completion, for those who decide to leave we know little about where they go to work and how much they earn. The purpose of this study was to explore the work behaviors of a cohort of students who began their postsecondary experience at a community college…
Descriptors: Community Colleges, Comparative Analysis, Profiles, Academic Persistence
Foster, John; Gipe, Charlie; Friedrich, Alan; Prekopa, Stephanie – Techniques: Connecting Education and Careers (J1), 2011
It takes one sweet company to make an industry collaboration work! Hershey Entertainment and Resorts is that company! The company is best known for its resort and entertainment entities. As background, it is important to understand the philanthropic history of the company, Milton Hershey, and the town he built on chocolate. Milton Hershey left…
Descriptors: Fund Raising, Cooperation, Private Financial Support, Teamwork
Snow, Charles E. – Illinois Career Education Journal, 1973
An interview with Dr. Chester G. Hall, Jr., director of education, National Restaurant Association. (Editor)
Descriptors: Career Opportunities, Career Planning, Educational Resources, Food Service
ALMARODE, RICHARD L. – 1967
THIS REPORT DISCUSSES JUNIOR COLLEGE PROGRAMS TO MEET THE NEEDS OF STUDENTS AND INDUSTRY. THE STUDENTS RECEIVE BOTH EDUCATION AND TRAINING, WHILE INDUSTRY RECEIVES COMPETENT EMPLOYEES. BEFORE DEVELOPING THIS OCCUPATIONAL PROGRAM, THE COLLEGE SHOULD SURVEY LOCAL INDUSTRY NEEDS, OPPORTUNITIES FOR ON-THE-JOB TRAINING, POSSIBILITIES OF PART-TIME WORK…
Descriptors: Administrator Education, Career Guidance, Cooks, Curriculum Development
Peer reviewedHoenninger, Ronald W.; Riegel, Carl D. – Community College Review, 1978
Describes the development of a Hotel and Restaurant Management Program, designed to provide career training, develop educational opportunities, and provide a forum through which the continuing education needs of the local hospitality industry could be assessed and evaluated. (TP)
Descriptors: Adult Education, Career Development, Community Colleges, Food Service
Carver, Matthew; Hoff, Jody; Little, Lisa; Samuel, Carolyn – Research and Curriculum Unit, 2008
As the world economy continues to evolve, businesses and industries must adopt new practices and processes in order to survive. Quality and cost control, work teams and participatory management, and an infusion of technology are transforming the way people work and do business. Employees are now expected to read, write, and communicate…
Descriptors: Food Service, Competency Based Education, Course Content, Dining Facilities
Almarode, Richard L. – 1968
This study examines hospitality programs from the enabling legislation in 1961, which provided for an advisory committee to the Hotel and Restaurant Commission on education. Its purpose was to employ a director of the programs and two field representatives or consultants to offer on-the-job assistance to managers and employees in the state's…
Descriptors: Followup Studies, Food Service, Hotels, Two Year Colleges
Smith, Anita P.; And Others – 1971
In a project designed to train customer service personnel in improved methods of assisting the physically disabled, audio-visual training materials were developed and presented during 2-week courses involving 1,058 employees at transportation, hotel/restaurant, and entertainment centers in 25 cities. The participants judged the training program…
Descriptors: Attitudes toward Disabilities, Audiovisual Aids, Educational Programs, Employee Attitudes
Smith, Leonard; Pezzullo, Caroline – 1973
The lack of visible career paths was universally recognized as a major factor leading to the extraordinarily high rate of turnover and absenteeism in the foodservice industry. The report evaluates the potential of a National Trade Association as a vehicle for improvements in this area and focuses on National Restaurant Association (NRA) efforts in…
Descriptors: Career Ladders, Cost Effectiveness, Employer Attitudes, Food Service
Jones, Roger; Currie, Lamar; Clayton, Sheila – Research and Curriculum Unit, 2007
As the world economy continues to evolve, businesses and industries must adopt new practices and processes in order to survive. Quality and cost control, work teams and participatory management, and an infusion of technology are transforming the way people work and do business. Employees are now expected to read, write, and communicate…
Descriptors: Food Processing Occupations, Merchandising, Marketing, Postsecondary Education
Malkames, James P.; And Others – 1975
This bibliography represents a collection of 1,300 book volumes and audiovisual materials collected by the Luzerne County Community College Library in support of the college's Hotel and Restaurant Management curriculum. It covers such diverse topics as advertising, business practices, decoration, nutrition, hotel law, insurance landscaping, health…
Descriptors: Audiovisual Aids, Bibliographies, Books, Food Service
BCL Brief, 1992
This brief gives an overview of the topic of workplace literacy for the hotel and food service industries and lists program contacts. The following organizations operate employee basic skills programs for hotel and food service employees, provide technical assistance, or operate grant programs: Essential Skills Resource Center; Language Training…
Descriptors: Adult Literacy, Basic Skills, Food Service, Grants
BATMALE, LOUIS F.; MULLANY, GEORGE G.
THE HOTEL AND RESTAURANT PROGRAM, ONE OF 35 SEMIPROFESSIONAL TRAINING PROGRAMS AT CITY COLLEGE OF SAN FRANCISCO, COMBINES GENERAL EDUCATION, RELATED BUSINESS INSTRUCTION, HOTEL AND RESTAURANT CLASSES, FOOD PREPARATION AND SERVICE TRAINING, AND WORK EXPERIENCE. THIS DESCRIPTION OF THE PROGRAM INCLUDES (1) PURPOSES AND OBJECTIVES, (2) CURRICULUM,…
Descriptors: Administrator Education, Food Service, Hotels, Private Financial Support
